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An integrated quality management program (IQMP) for the on-board handling and processing of tuna

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dc.contributor.authorWiryanti, Josephine
dc.contributor.authorGlynn, George F.
dc.contributor.authorLimpus, Leonard G.
dc.date.accessioned2019-08-14T08:47:50Z
dc.date.available2019-08-14T08:47:50Z
dc.date.issued1997
dc.identifier.citationWiryanti, J., Glynn, G. F., & Limpus, L. G. (1997). An integrated quality management program (IQMP) for the on-board handling and processing of tuna. In Improved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shore (pp. 29-62). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9810090633
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5347
dc.description.tableofcontents
  • 2.1 Introduction
  • 2.2 Establishment of Control Points or Inspection Points
    • 2.2.1 Process Flowchart for Inspection or Control Points
    • 2.2.2 Potential Critical Control Points
    • 2.2.3 Identification of Control Points
  • 2.3 Fish
    • 2.3.1 Requirements
    • 2.3.2 Defect Deficiency
    • 2.3.3 Monitoring Procedures
    • 2.3.4 Corrective Action
    • 2.3.5 Inspection of Tuna as it is Being Taken On-board
    • 2.3.6 Corrective Action Report
    • 2.3.7 Inspection of Tuna as it is Being Received On-board Vessel
    • 2.3.8 Information to be Supplied by Fishing Vessel
  • 2.4 Ice
    • 2.4.1 Requirements
    • 2.4.2 Ingredients
    • 2.4.3 Defect Definitions
    • 2.4.4 Monitoring
  • 2.5 Cleaning Agents, Sanitisers, Lubricants
    • 2.5.1 Requirements
    • 2.5.2 Specifications
    • 2.5.3 Monitoring Procedures
    • 2.5.4 Forms for Data Collection and Reporting
    • 2.5.5 Guidelines for Corrective Action
    • 2.5.6 Incoming Chemical Inspection Report
    • 2.5.7 Information to be Supplied by the Fishing Vessel Owner/Operator
  • 2.6 Vessel Design, Production Facilities
    • 2.6.1 Requirements for Vessel Design
    • 2.6.2 Production Facilities
    • 2.6.3 Corrective Action
    • 2.6.4 Guidelines for Corrective Action
  • 2.7 Operation & Sanitation
    • 2.7.1 Requirements
    • 2.7.2 Inspection of Vessel
    • 2.7.3 Forms for Inspection
    • 2.7.4 Guidelines for Corrective Action
    • 2.7.5 Action Reports
  • 2.8 Process Control
    • 2.8.1 Requirements
    • 2.8.2 Defects and Deficiencies
    • 2.8.3 Inspection Requirements
    • 2.8.4 Forms for Collection Data
    • 2.8.5 Corrective Action
  • 2.9 Fresh Storage Facilities
    • 2.9.1 Requirements
    • 2.9.2 Inspection Requirements
    • 2.9.3 Corrective Action
    • 2.9.4 Fresh Tuna Temperature Recovering Log
  • 2.10 Frozen Storage Facilities
    • 2.10.1 Requirements
    • 2.10.2 Inspection
    • 2.10.3 Corrective Action
    • 2.10.4 Frozen tuna Cold Storage Log
  • 2.11 Final Product
    • 2.11.1 Requirements
    • 2.11.2 Defect Tolerance
    • 2.11.3 Sampling Plan
    • 2.11.4 Corrective Action
  • 2.12 Recall Procedures
    • 2.12.1 Requirements
    • 2.12.2 Monitoring Procedures
    • 2.12.3 Guidelines for Corrective Action
    • 2.12.4 Shipping Record Report for Fresh/Frozen Tuna from Fishing Vessels
  • 2.13 Employee Qualifications on Fishing Vessels
    • 2.13.1 Requirements
  • Annex 4 Definitions
  • Annex 5 Potential Critical Control Points for the On-Board Handling of Fresh and Frozen Tuna
en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAn integrated quality management program (IQMP) for the on-board handling and processing of tuna
dc.typeBook sectionen
dc.citation.spage28
dc.citation.epage62
dc.citation.bookTitleImproved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shoreen


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